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A slice of sourdough Dutch baby pancake topped with whipped cream and drizzled with syrup, served on a plate with the rest of the pancake in a cast iron skillet in the background.

Sourdough Dutch Baby

A fluffy, oven-baked pancake made with sourdough starter, perfect for a hearty breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Dutch
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 pieces eggs
Sourdough Starter
  • 2 cups sourdough starter
Milk
  • 2/3 cup milk
Honey or Maple Syrup
  • ¼ cup honey or maple syrup
Sea Salt
  • ½ teaspoon sea salt
Butter
  • ¼ cup butter

Method
 

  1. Preheat oven to 425°F and heat a cast iron skillet in the oven.
  2. Beat eggs in a large bowl, then add sourdough starter, milk, honey, and salt; whisk until smooth.
  3. Remove skillet, add butter, and return to oven until melted and browned.
  4. Pour batter into skillet and bake at 425°F for 15 minutes.
  5. Let cool for 5-10 minutes before serving.

Notes

Serve with fresh fruit or additional honey for extra flavor.